Sous vide round at 133 for 24 with only butter and salt hours then hit on the cast iron. This is appearing in the same portion throughout the meat in the same general location. I think this portion got more butter action than the rest. This doesn’t look safe to eat, correct?
by Red_Herring96
25 Comments
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When in doubt, throw it out. Trust your gut and nose. If it can’t pass the smell test or vibe check, it’s a no.
It definitely does appear you’ve grown some cultures. I would chuck it.
133 is a few over med rare.
You better check your circulator in a bath with a thermometer.
That is overcooked.
I thought that was seasoning. I would not eat that
What are the green spots?
Tbh… Looks like liver. Something’s off.
Did you double check the temperature with another thermometer?
Also? 24? Hours or days?
It looks both overcooked and spoiled. I’m guessing your circulator somehow wasn’t keeping temp.
When you came back was your circulator off?
Weird formations on there. Do you think you started with a bad cut of beef?
Couldn’t pay me to eat that
WHERE THE BUTTER POLICE AT???
I am thinking it was overcooked. How does it smell
It does not look safe to eat. Can’t say I’ve seen that before, your circulator must be off if it wasn’t a bad piece of meat.
It’s not allowing me to edit the post so here’s a summary:
Bought this eye of round yesterday. It smelt and looked fine. I’ve never done this long of a cook with my sous vide. I generally just use it to reheat something I have smoked, or the occasional pork loin/chicken breast.
I checked this morning and the water temp was the same as my instant read. Although I only really tested the bottom (so maybe the top of the water was a different temp if that is the issue).
This spots only appeared in a portion of the meat. I tried a couple small pieces that I sliced off. There was no off putting smell, and I’m usually overly cautious in this area.
Ultimately threw the whole thing as it was not worth the risk. Appreciate everyone’s input!
Looks at green spots and still asks
If its ok to eat…
That’s what you get for sous viding with butter in the bag smh
Make sure your circulator is maintaining temperature consistently. 24 hours is wayyyy too long for a small roast like that. And never put butter or fat in the bag with any protein.
No idea why the coloring is weird like that, but only thing I can think of would be that your machine is running hotter than it’s showing and maybe overcooked it.
Edit: definitely thought the specks were pepper or something. Throw that shit out 😆
If it smelled good and wasn’t slimy that isn’t spoilage and you wouldn’t get that amount of growth in 24 hours anyway
That looks like blood spots that have been cooked. The animal before harvest was rough handled or dropped. It’s basically a bruise
These are more common in round roasts because it’s the hind legs of the cow, which is where the cows are hung by before slaughter. I would explain further but it’s pretty graphic and would turn some people off
If you had eaten it, you would noticed the spots taste like liver
Maybe the meat was already bad or damaged?
I don’t know what you did but I would not eat that and if you gotta ask its probably not good.
This post is fascinating to me. I’ve never seen anything like it. It looks like mold but I absolutely cannot fathom how mold could proliferate that quickly in that environment. I guess it could be a bacteria colony? Eye of round is a larger cut and you had the sous vide slightly below the danger zone. So maybe it had too much time coming up to temp and spent hours in the danger zone… But then the smell and texture would certainly be off.
Just fascinating.
ETA: Don’t eat that.
Did you leave it in the shower? Looks like mildew.
So you cooked the roast whole I’m assuming. If so, I would guess that the meat came to you diseased. I don’t know how it could mold or rot internally even if the cook was too long or the temp was off.
Bruised cow?
Is the question “why’s it green?” Or “why’s it gray?”
i thought these were smokers lungs